Bite Sized: Leisure, Libations, and Local Fare

Thursday

Jan 18, 2018 at 5:01 AM

Alina Eisenhauer’s Next Chapter

Alina Eisenhauer, original creator of the “dosant,” was named culinary director of The International in Bolton this week. Eisenhauer is known in the food community for her farm-to-table focus, dedication to sustainable and eco-friendly food practices, her unique experience as a cannabis recipe developer and her exciting participation in several Food Network cooking shows including “Chopped,” “Beat Bobby Flay,” “Re-Wrapped,” “Cupcake Wars,” and “Sweet Genius,” in which she was crowned the winner. The seasoned chef plans to launch an exciting new pastry and dessert program at The Fireplace Room and the entire International property. The Valentine’s Day of Decadence event will mark the public’s first chance to experience Eisenhauer’s new pastry menu on Feb. 11.

Practice Smarter, Not Harder

How is your dry January going? Perhaps Diane Ducharme Gardner can give you the healthy push that you need. On Saturday, Jan. 20, this nationally sought-after member of the Bikram community will host a workshop at Hot Yoga Auburn from 10 a.m. to 4 p.m. intended to analyze all 26 Bikram postures. Ducharme Gardner has practiced yoga for over 30 years, and in 1995 became one of the first Bikram Certified Teachers.

[caption id="attachment_56854" align="alignnone" width="469"] Lou Charbonneau is the new Asst. General Manager at Lock 50, and will be responsible for the day to day operations of the restaurant. Sarah Connell photo.[/caption]

Lock50 Welcomes Lou Charbonneau

Lou Charbonneau has been named assistant general manager at Lock50 on Water Street, where he will be responsible for the day-to-day operation of the restaurant. Charbonneau no doubt gleaned a great deal of experience while working at Cafe ArtScience, the Cambridge establishment noted for their extraordinary sensorial design innovations.

Rail Trail Releases Impossible Vegan Burger

The Impossible Burger makes its debut on the Rail Trail menu this week. The burger comes with a vegan set—Daiya provolone, vegan French onion spread, crispy potato skins and lettuce. Stanford University biochemistry professor emeritus Patrick O. Brown started developing the plant-based protein in 2011, and now serves as CEO of Impossible Foods. Rail Trail representative Lindsay Tierney shares, “The burger had its restaurant debut at David Chang’s Momofuku Nishi (NYC) in 2016 (yes, with non-vegan- friendly toppings). The ‘ground beef’ is comprised of textured wheat protein, coconut oil and potato protein, plus soy leghemoglobin (aka ‘heme’) an iron-containing molecule that gives it its medium-rare qualities.” The company touts the environmental impact of its product: the Impossible Burger is produced without hormones, antibiotics, cholesterol or artificial flavors, and uses about 75 percent less water, and 95 percent less land than it takes to raise cows for conventional ground beef. It also emits about 87 percent fewer greenhouse gases.

Hungry for Hackers

1NTERRUPT is coming. As Worcester’s entrepreneurial ecosystem continues to thrive, our perception of the prototypical hacker is shifting. Local public, private and homeschool students, ages 14-22, with an interest in cyber security, open source development and entrepreneurship are invited to register for the Jan. 27 program held at Mass Academy. Participants will be turned loose on a live network to track down the “bad guys” during a day-long exchange of ideas.